Parsley Oil

This infused oil is incredibly versatile, making it perfect for a wide range of applications — from vinaigrettes and emulsions (such as herb mayo) to simply dressing grilled summer vegetables.

Parsley Oil

250g Parsley
450g Grapeseed Oil

Pick and wash the parsley before allowing it to dry completely. Use a herb spinner to remove excess moisture, then arrange the leaves on absorbent towels, leaving them overnight in the refrigerator.

Blend the leaves and oil using a Thermomix, starting at full speed for 1 minute and then reducing to speed 6 at 70°C for an additional 6 minutes. Cool the oil down by adding it to a vacuum pack bag, submerging it in an ice bath. Once the oil has cooled, seal the vacuum bag and let it infuse overnight. The following day, strain the mixture through a fine chinois and muslin cloth. Store it in a vacuum-sealed container to prevent oxidation for up to a week or freeze for up to 3 months.

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